Preheat your oven to 400°F (204°C). Cut off the top of a whole head of garlic, drizzle with coconut oil, wrap in foil, and roast for about 40 minutes.

While the garlic roasts, peel and chop the Yukon Gold potatoes. Place them in a pot, cover with cold, salted water, and boil for 15-20 minutes until fork-tender. Drain well.

In a mixing bowl, combine the drained potatoes and roasted garlic cloves. Add coconut oil, sage powder, dried green onions, onion powder, sea salt, black pepper, plant-based sour cream, and cream cheese.

Using an immersion blender, blend until smooth and creamy. Adjust with a splash of plant-based milk if necessary.

Transfer to a serving dish, drizzle with melted coconut oil, and garnish with additional green onions. Serve warm.